Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1 ++ Grade Hanwoo Steer Beef: Implications for Shelf Life
This study was conducted to establish the shelf life of 1 grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top round muscles were...
Gespeichert in:
| Veröffentlicht in: | Korean journal for food science of animal resources 2017-01, Vol.37 (3), p.440-448 |
|---|---|
| Hauptverfasser: | , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| Zusammenfassung: | This study was conducted to establish the shelf life of 1
grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top round muscles were obtained from 10 animals of 1
grade Hanwoo steers. The distribution conditions were 0, 7, or 14 d of aging at 2°C and continuous storage at -18°C for 0, 3, 6, or 9 mon. The lightness (CIE L*) values decreased as the duration of freezer storage increased ( |
|---|---|
| ISSN: | 1225-8563 2234-246X |
| DOI: | 10.5851/kosfa.2017.37.3.440 |